This is another wicked sweet indulgences that had me bewitched ! I have to try it out before the cravings creeps into my dreams. This sweet delights is found in one of my The Australian Women's Weekly cookbook titled "Wicked Sweet Indulgences " . I love dates in cakes and pudding and eat alone, but with cream cheese and nuts added as fillings...gosh, you can imagine me drooling all over and if I don't make it, I will not be able to have peaceful sleep LOL! Ok , ok...I am exaggerating !!!! But let me share with you how awesome this sweet treat is ! Just read on.......................
The like these dates that are still on their stems...moist and it is not overly sweet like those other loose type. I can eat this non stop if not for keeping some for this recipe....simple but a flavorful treat with the dates infused with brandy or light rum and the creamy cheese mixed with crunchy toasted walnuts ....you can forget your own surname...LOL! ok ok I am exaggerating again but seriously , the strong brandy infused will make you forget your surname for a split seconds :)
make a shallow cut lenghways in each date and remove the seed
soak the dates in brandy for 15 minutes
spoon the creamy cheese and nuts fillings
into the cavaties of the brandy infused dates
you can either drizzle toffee or chocolate on the dates
this wicked sweet treats makes
HAPPY ! :p
Cream Cheese-filled Brandied Dates - The Australian Women's Weekly " Wicked Sweet Indulgences"
24 fresh dates
1/4 cup brandy
125 gm cream cheese, softened
1 tbsp icing sugar mixture * I omit this
1/4 cup hazelnuts, toasted chopped finely * I use walnuts
1/2 cup caster sugar
1/4 cup water
50 gm dark chocolate, melted
1. Make ashallow cut lengthways in each date ( do not cut through); remove and discard seeds. Combine dates in medium bowl with brandy; stand 15 minutes.
2. Meanwhile, beat cheese and icing sugar in small bowl with wooden spoon; stir in nuts.
3. Drain brandy from dates into cheese mixture ; stir until filling mixture is smooth.
4. Spoon filling mixture into piping bag fitted with small plain tube; pipe mixture into date cavities.
5. Combine caster sugar and the water in small saucepan, stir over heat, without boiling, until sugar dissolves; bring to a boil. Reduce heat, simmer, uncovered, without stirring, until mixture is golden in colour. Remove from heat, stand until bubbles subside.
6. Drizzle half of the dates with toffee and remaining dates with chocolate; allow to set at room temperature.
tip: Toffee is best made just before serving or up to one hour beforehand.
Have a great day !
* * *